Ingredients

Group 1
Ingredient
KG
Weight (%)
BAKELS MUD CAKE SUPREME
3.000
53.5
Eggs
0.525
9.5
Water
1.050
19
Total Weight: 4.575
Group 2
Ingredient
KG
Weight (%)
APITO CHOCOLATE PASTE (optional)
0.120
2
VEGETABLE OIL (CANOLA or SOYABEAN)
0.900
16
Total Weight: 1.020

Method

With a paddle blend together the BAKELS MUD CAKE SUPREME Eggs and Water for 1 minute on slow speed. Scrape down. Mix on second speed for 2 minutes. Add Oil Apito Chocolate Paste and blend together on slow speed. Deposit 400g of batter into the sponge round tin lightly greased with Tinglide Spray and lined with paper. Bake at 160¡C for approximately 40 minutes. To decorate use 75g of melted chocolate truffle filling and decorate with the spider feathered look.

Additional Information

Recipe percentages are on total batter / mix weight (100%)

Ingredients

Group 1
Ingredient
KG
Weight (%)
BAKELS MUD CAKE SUPREME
3.000
53.5
Eggs
0.525
9.5
Water
1.050
19
Total Weight: 4.575
Group 2
Ingredient
KG
Weight (%)
APITO CHOCOLATE PASTE (optional)
0.120
2
VEGETABLE OIL (CANOLA or SOYABEAN)
0.900
16
Total Weight: 1.020

Method

With a paddle blend together the BAKELS MUD CAKE SUPREME Eggs and Water for 1 minute on slow speed. Scrape down. Mix on second speed for 2 minutes. Add Oil Apito Chocolate Paste and blend together on slow speed. Deposit 400g of batter into the sponge round tin lightly greased with Tinglide Spray and lined with paper. Bake at 160¡C for approximately 40 minutes. To decorate use 75g of melted chocolate truffle filling and decorate with the spider feathered look.

Additional Information

Recipe percentages are on total batter / mix weight (100%)